Perfect for those rainy day April showers.
FRENCH ONION SOUP WITH BALSAMIC ONIONS AND THYME
Serves 4.
Soup:
- 1/4 cup unsalted butter
- 6 onions (about 3 pounds), sliced lengthwise
- 2 shallots, sliced
- 6 garlic cloves, sliced
- 2 T. aged balsamic vinegar
- 1 T. Dijon mustard
- 1/2 cup dry red wine (Pinot Noir or Merlot)
- 6 cups low-sodium beef broth
- 1 tsp. Worcestershire sauce
- 1 tsp. chopped fresh thyme leaves
- Salt and pepper to taste
Toasts:
- 8 diagonal slices baguette, toasted and buttered
- 1 cup finely grated Emmentaler or Gruyere cheese
- 2 T. finely grated Parmesan cheese
1. Melt butter in heavy large saucepan over medium heat. Add onions and shallots and garlic and sauté until very tender and brown, about 30 minutes. Stir in the garlic and balsamic vinegar; cook another minute to absorb.
2. Add the wine; simmer until reduced to glaze, about 3 minutes. Stir in mustard then beef broth, Worcestershire and thyme; simmer 20 minutes. Season to taste with salt and pepper.
3. For toasts, preheat oven to 400 degrees. Top baguette toasts with Emmentaler or Gruyere and then Parmesan cheese and bake for 8 to 10 minutes. Float 2 toasts in each bowl of hot soup to serve.
